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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rhubarb Icebox Dessert Recipe

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This recipe for Rhubarb Icebox Dessert is from Memorable Morsels Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-3/4 c. (28 squares) crushed graham crackers
3 T. margarine, melted
1 c. sugar
2 T. cornstarch
4 c. diced fresh or frozen rhubarb
1 (3 oz.) pkg. raspberry Jello
1 (8 oz.) carton Cool Whip, thawed
1-1/2 c. miniature marshmallows
2 c. cold milk
1 (3.4 oz.) pkg. instant vanilla pudding mix
Directions:
Directions:
In a bowl, combine 1-1/2 c. graham cracker crumbs and butter. Press mixture into greased 13x9x2 in. dish. Bake at 350 degrees for 10 min. Cool on a wire rack. In a large saucepan, combine sugar, cornstarch and rhubarb. Bring to a boil; cook and stir for 2 to 3 min. until thickened and rhubarb is tender. Remove from heat; stir in gelatin until dissolved. Cover and refrigerate 1 hr. until partially set. Spoon rhubarb mixture over crust. Combine whipped topping and marshmallows; spread over rhubarb mixture. In a large bowl, whisk milk and pudding mix for 2 min. until soft set. Carefully spread over marshmallow topping (dish will be full). Sprinkle with remaining 1/2 c. crumbs. Refrigerate 2 hrs. (or more) before serving. Yield: 15 servings.

 

 

 

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